Rigatoni with Shrimp, Calamari and Basil

Ingredients

• 12 ounces rigatoni pasta
• 14 ounces cleaned calamari (bodies only; tentacles reserved for another use)
• ¾ cup fresh basil
• 4 tablespoons butter
• ¹/₃ cup frozen peas
• 1 8-ounce bottle clam juice
• ¼ teaspoon dried crushed red pepper
• + 5 more ingredients
• • 1 pound uncooked large shrimp, peeled, deveined
  • ½ cup Pecorino Romano
  • 3 large garlic cloves
  • 3 cups leeks
  • 6 tablespoons extra-virgin olive oil

Place half of shrimp in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl. Coarsely chop remaining shrimp and calamari; place in processor. Using on/off turns, blend until shrimp mixture is finely chopped. Transfer to another medium bowl. Cook pasta ...

View full recipe at Epicurious